Pig to Pork

Watch a slaughter and learn about butchery techniques and pig cookery at this all-day class and tasting, led by master butcher and former Culinary Institute of America meat-class instructor Hans Sebald. The day will begin with an excursion to a family-owned farm to watch a pig slaughter, followed by a butchering demonstration and a hands-on sausage-making and charcuterie session at Fleisher’s Grass-Fed and Organic Meats. As you work, Sebald will discuss sustainable butchering practices, including how Fleisher’s utilizesthe parts of the animal that are typically wasted in conventional slaughterhouses. At the end of the day, feast on porchetta made by the Fleisher’s staff. The class includes three meals, and students can take home their handmade sausage. Note: The activities begin and end at Fleisher’s in Kingston, NY, which takes approximately two hours to get to by car from NYC.